At first glance, the ingredients are accessible, easy to come by, and for the most part, on hand. I did make one adjustment to the ingredient list. The recipe calls for diced and grated Parmigiano-Reggiano cheese, however, I used only shredded Parmigiano-Reggiano cheese. As is common knowledge, the use of very cold butter and even milk is key for this type of baking. I mixed my dry ingredients first, then cut in the butter and finished them up. The recipe itself is written in a difficult way, since you have to refer back to the recipe before it; however, if you read carefully, it all comes out in the end.
Since I am a recovering college student who is new to the job world, I don't have modern conveniences like biscuit cutters. I put on my thinking cap and came up with the use of a well floured juice cup (this idea was also shown in the cookbook, but I didn't realize it until after I had my epiphany!)
I hope this inspires you to try a few biscuit recipes out for yourself. I will be checking out the chicken ragout next!
Check ya later!